This book is not a collection of subjective reviews of BBQ restaurants in the Austin area. You can get that on Yelp, TripAdvisor, or a million other review sites. And then you don't know if the review is by someone that is neutral, works for the restaurant or works for the competition.

Instead Barbecue Lover's Guide focuses on the facts about these establishments. Locations, operating hours, specialties and peculiarities. That might sound like standard fare for any website but not with these joints. For example, Snow's BBQ is only open on Saturday's at 8am and can sell out as early as 11am. Some places only have outdoor seating. Some only take cash. Some have special sides that you have to try.

In other words, you need a guide. And Gloria Corral's book can be that guide for you. I recently was able to interview Gloria about her book.

NMT: Who is the intended audience of your book and how is it to be used?

Corral: The book is intended for locals
and tourists. When I moved to Austin and asked new friends where to
eat they would suggest BBQ joints. It seemed they each had a
favorite, so I set out to try them one by one and soon realized that
it would be a fun project to put them all in a guide.

NMT: Did you personally visit each of these locations? On average, how many times did you visit each?

Corral:I personaliy ate at each and
every one. Sometimes more than once and sometimes multiple times. I
learned I love BBQ more than I thought!

NMT: How did you find all of these places?

Corral:Research! I looked on the web, in
phone books, on web sites for dining options. But most discoveries
came from people I met along the way. If you ask anyone in Austin
where’s their favorite BBQ joint you will get plenty of
recommendations.

NMT: While writing this book, how often per week were you dining on BBQ and did you ever get tired of it?

Corral:I often ate BBQ every day. Once I
started I just kept going. I spent my first 6 months researching in
the library. I read every book they had on BBQ. The history,
legends, books on meat, smoke versus fire, how to build a pit,
different types of wood, the different cultures, styles and
techniques across the United States. (Even BBQ styles and techniques
from Argentina, Africa, Australia!)

NMT: Was Rudy's REALLY the "worst BBQ in Texas" as they proudly proclaim on their sign?

Corral:I like Rudy’s for lots of
reasons. Like the book says, it’s a clean well-lighted place for
BBQ. If you happen to have a team of rowdy 11 year olds with you
celebrating their most recent football victory, it’s the place in
Austin. Plus, their chopped beef sandwich tastes like old fashion
sloppy Joes.

NMT: Honestly, I had a preconception that Texas BBQ was all brisket, sausage and white bread. The amount of turkey and pork ribs in these joints surprised me. Did you have any preconceived ideas about Texas BBQ going into this project and if so, how did this experience change that?

Corral:Being new to Texas, I was
delighted with the smoked brisket. The smoked mutton was a new taste
and I guess I saw the many ways the BBQ operators could make a buck
with all the other meats. Many of them moved here from other parts
of the country, not to mention the guys with their heritage from
Germany and Czechoslovakia, making killer sausage. I was familiar
with southern style pork BBQ with the tangy vinegary sauce as my
family is from Alabama, so I didn’t have any preconceived ideas
about Texas BBQ.

NMT: With all of this exposure to great BBQ, have you caught the bug and thought about trying to smoke some of your own?

Corral:I love the romantic notion of
smoking meat. I think of it as a craft and something that I greatly
admire. I know my limits and sadly smoking meat is not in my scope
of talents.

If you are traveling through or living in the Austin area and want to navigate the rich BBQ fields of Central Texas, I recommend checking out Barbecue Lover's Guide to Austin.

Love the tip about chopped celery leaves...already filed away in my vast cranium. Have not been to Austin, but I liked your review and can certainly appreciate someone who knows her limits when it comes to smoking meats...she and I could be sisters from another mother!

I was fortunate enough to travel to Austin about two dozen times last year on business, and God, do they know how to do their BBQ right! I fell in love with this joint, 'Franklin's BBQ' - not sure if you've had a visit. But you guys down south really know how to do your BBQ, making us look like newbies!

Love the tip about the celery leaves. Totally makes sense to me. This is a great book review. Sadly, I must admit that as a native of NM, Tex-Mex is lost on me. I rarely try their Mexican foods when visiting TX. Apparently, my taste buds have been permanently set to adore New Mexican foods about all others.

We lived at Seguin, about half way between Austin and San Antonio and tried out many of the places mentioned in the book! Loved the Salt Lick at Wimberly and really loved City Market at Luling. I blogged about it, found a great YouTube video that makes us so homesick we can barely stand it!http://grannymountain.blogspot.com/2010/05/luling-city-market.html